Louisiana Dirty Rice

• 3 tablespoons butter fat
• 6 ounces chicken gizzards ground
• 4 ounces lean ground beef
• 3/4 cup yellow onions finely chopped
• 1/2 cup bell peppers green, finely chopped
• 1/2 cup eggplant diced in 1/4" chunks
• 3 cups chicken stock
• 1/2 teaspoon garlic minced
• 1 bay leaf
• 2 1/2 teaspoons salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon black pepper freshly ground
• 1/2 teaspoon cayenne pepper ground
• 1/2 teaspoon cumin ground
• 1/2 teaspoon oregano whole leaf
• 6 ounces chicken livers ground
• 1 1/2 cups rice converted
• 1/2 cup onion tops Green, thinly sliced

1. Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the butter or chicken fat, the gizzards and the ground beef or pork. Brown the meat thoroughly, stirring constantly, about 5 minutes.
2. Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock. Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon (this will intensify the flavor!)
3. Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a and bring to a boil. Let simmer for 2 minutes.
4. Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for about 20 minutes.
5. Uncover and stir in the sliced green onions. Serve!

butter, chicken gizzards ground, lean ground beef, yellow onions, bell peppers, ubc, chicken stock, garlic, bay leaf, salt, white pepper, black pepper, cayenne pepper, cumin ground, oregano, chicken livers, rice, onion tops

Taken from www.yummly.com/recipe/Louisiana-Dirty-Rice-1663884 (may not work)